Kids' Roasted Red Pepper Pasta
with Rigatoni
This easy roasted red pepper pasta is reminiscent of the childhood classic in a can Spaghettio's! With sweet bell peppers and plenty of cheesy goodness, this recipe works for both parents and kiddos.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Bell Pepper
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
170 g
Rigatoni
(Contains: Wheat)
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sulphites, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Wheat)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Mustard, Milk, Tree nuts, Sesame, Wheat, Triticale, Peanuts)
56 mL
Cream
(Contains: Milk)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch slices.
- Add peppers and 1/2 tbsp oil to an unlined baking sheet. Season with 1/8 tsp garlic salt and pepper, then toss to combine.
- Bake in the middle of the oven until tender, 8-10 min.
- Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl until melted. Add red pepper pesto and tomato sauce base. Cook, stirring until fragrant, 1-2 min. Add cream and reserved pasta waster, then whisk to combine, Season with 1/4 tsp garlic salt and pepper, then whisk to combine.
- Remove from the heat, then add sauce, roasted red peppers and half the parmesan to the pot with the rigatoni. Stir to combine.
- Divide roasted red pepper pasta between bowls.
- Sprinkle remaining parmesan over top.
